Black Beans (Frijoles Negros)

Black beans are a staple to Cuban cooking. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

Yields 6 servings

Ingredients:
1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Directions:
1. Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.
2. Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours.
3. Take out the hocks and remove the bones.
4. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.



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